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Cod You Believe It's Shmoked Mac& Cheese https://www.metro.ca/userfiles/image/recipes/macaroni-et-fromage-incroyable-a-la-morue-fumee-10451.jpg PT20M PT28M PT48M
Preheat oven to 400°F (200°C).Butter an 8 or 9-inch (20 to 23 cm) square oven-proof baking dish.In large pot of boiling, salted water cook pasta according to package directions, about 7 minutes.Drain half of the pasta in colander, rinse in cool water and drain; combine with remaining unrinsed pasta. Set aside.Meanwhile, in small skillet, combine wine and fish stock; cook on high heat until half of the liquid has evaporated, about 7 minutes.Remove from heat and stir in milk and cream. Set aside.In small skillet, melt 2 Tbsp. (30 mL) of butter over medium heat.Add half of the lemon zest, truffle oil (optional) and bread cubes, sauté until bread is light golden brown, about 3 minutes. Set aside.In large pot, melt remaining butter over medium heat, until frothy.Whisk in flour and cook for 1 minute.Gradually whisk in reserved milk mixture.Reduce heat to medium-low and cook for 3 minutes or until thickened, whisking occasionally.Remove from heat; stir in ¾ cup (180 mL) of Swiss cheese and ½ cup (125 mL) of cheddar cheese.Add drained pasta, smoked cod, cabbage, chili pepper, and remaining lemon zest.Pour into prepared dish.Top with bread cubes, remaining Swiss and cheddar cheeses.Bake for 10 to 12 minutes or until top is golden brown.Serve immediately, sprinkled with tarragon and a very light squeeze of lemon.
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1/2 lb (250 g) fusili pasta 1/2 cup (125 mL) dry white wine 1/4 cup (60 mL) fish stock 1 cup (250 mL) milk 3/4 cup (180 mL) 18% table cream 1/3 cup (75 mL) unsalted butter, divided grated zest of 1 lemon 4 to 6 drops truffle oil (optional) 2 slices sourdough bread, cut in 1/2 inch (1 cm) cubes 1 1/2 Tbsp. (22 mL) all-purpose flour 1 1/4 cup (300 mL) shredded Canadian Swiss cheese, divided 3/4 cup (180 mL) shredded Canadian 3-year-old cheddar cheese, divided 2/3 cup (150 mL) 1 inch (2.5 cm) cubed smoked cod or any smoked mild white fish 1/2 cup (125 mL) roughly chopped cabbage 1 Tbsp. (15 mL) finely sliced, de-seeded chili pepper or to taste 1 Tbsp. (15 mL) finely chopped fresh tarragon
Cod You Believe It's Shmoked Mac& Cheese

Cod You Believe It's Shmoked Mac& Cheese

Rate this recipe
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6
servings
0:20
Preparation
0:28
COOKING
0:48
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2 lb
    (250 g)
    fusili pasta
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  • 1/2 cup
    (125 mL)
    dry white wine
  • 1/4 cup
    (60 mL)
    fish stock
  • 1 cup
    (250 mL)
    milk
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  • 3/4 cup
    (180 mL)
    18% table cream
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  • 1/3 cup
    (75 mL)
    unsalted butter, divided

  • grated zest of 1 lemon
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  • 4 to 6
    drops truffle oil (optional)
  • 2
    slices sourdough bread, cut in 1/2 inch (1 cm) cubes
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  • 1 1/2 Tbsp.
    (22 mL)
    all-purpose flour
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  • 1 1/4 cup
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    shredded Canadian Swiss cheese, divided
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  • 3/4 cup
    (180 mL)
    shredded Canadian 3-year-old cheddar cheese, divided
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  • 2/3 cup
    (150 mL)
    1 inch (2.5 cm) cubed smoked cod or any smoked mild white fish
  • 1/2 cup
    (125 mL)
    roughly chopped cabbage
  • 1 Tbsp.
    (15 mL)
    finely sliced, de-seeded chili pepper or to taste
  • 1 Tbsp.
    (15 mL)
    finely chopped fresh tarragon
Imprimer ma sélection

Preparation

Preheat oven to 400°F (200°C).

Butter an 8 or 9-inch (20 to 23 cm) square oven-proof baking dish.

In large pot of boiling, salted water cook pasta according to package directions, about 7 minutes.

Drain half of the pasta in colander, rinse in cool water and drain; combine with remaining unrinsed pasta. Set aside.

Meanwhile, in small skillet, combine wine and fish stock; cook on high heat until half of the liquid has evaporated, about 7 minutes.

Remove from heat and stir in milk and cream. Set aside.

In small skillet, melt 2 Tbsp. (30 mL) of butter over medium heat.

Add half of the lemon zest, truffle oil (optional) and bread cubes, sauté until bread is light golden brown, about 3 minutes. Set aside.

In large pot, melt remaining butter over medium heat, until frothy.

Whisk in flour and cook for 1 minute.

Gradually whisk in reserved milk mixture.

Reduce heat to medium-low and cook for 3 minutes or until thickened, whisking occasionally.

Remove from heat; stir in ¾ cup (180 mL) of Swiss cheese and ½ cup (125 mL) of cheddar cheese.

Add drained pasta, smoked cod, cabbage, chili pepper, and remaining lemon zest.

Pour into prepared dish.

Top with bread cubes, remaining Swiss and cheddar cheeses.

Bake for 10 to 12 minutes or until top is golden brown.

Serve immediately, sprinkled with tarragon and a very light squeeze of lemon.

Source : Dairy Farmers of Canada

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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